Marshmallow-based fondant elephants

Ingredients:

• 140 g mini marshmallows (2 and 2/3 cups)
• 220 g of powdered sugar, sifted (2 cups), + more as needed
• Confectionery shortening, as needed
• Pink, black and blue food coloring
• Special equipment: disposable gloves, wooden skewer, 0.5 cm diameter pastry bag tip.

Preparation:

1. Combine the marshmallows with 1.5 teaspoons of water in a large microwave-safe bowl. Heat in 30-second intervals, stirring, until melted and smooth, about 1.5 minutes.
2. Add about three-quarters of the sifted powdered sugar to the melted marshmallow mixture and stir. Once the mixture becomes too stiff, grease the work surface and your hands with shortening (or put on greased disposable gloves) and turn the mixture out onto the work surface. Knead, adding the remaining quarter of the powdered sugar a little at a time, until the fondant is very smooth, non-sticky, and holds its shape. Use the fondant immediately or lightly grease it with shortening, wrap tightly in plastic wrap, and store in an airtight bag or tightly sealed container at room temperature for several days.
3. Tear off a 30g piece of fondant and roll it into a ball (about 2 tablespoons). Color this piece bright pink (about 3 drops of gel food coloring), rolling and kneading to distribute the color evenly. Stir in a little powdered sugar if the moisture from the food coloring has made the fondant too soft. Wear disposable gloves and wash your hands thoroughly between colors to avoid mixing them. Cut an almond-sized piece from the large white piece of fondant and color it black (about 2 drops of gel food coloring), adding more powdered sugar if needed. Color the remaining fondant blue (about 6 drops of food coloring), adding more powdered sugar if needed.
4. Elephant head, trunk, ears and legs:
   
   Divide the blue fondant into 6 pieces. Cut one piece in half. Using oiled hands, shape the half into a head with an elongated trunk and place it on a parchment-lined baking sheet. Using a wooden skewer, pierce two nostrils at the end of the trunk. Divide the remaining half into 4 pieces: form two of the pieces into short legs. Press them into a V shape. Roll and flatten the remaining 2 pieces to form large round ears, 4 cm in diameter. Repeat with the remaining 5 pieces of blue fondant.
5. Ears:
   
   Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into balls, making circles slightly smaller than the blue ears, and insert them into the center of the blue ears. Repeat with the remaining 10 pieces of pink fondant.
6. Assembling the elephants:
   
   Place the legs on the parchment paper, corner up. Position the ears above the legs so they barely touch. Place the head on top of the ears and legs, pressing lightly to secure. Drape the trunk over one of the legs. Using a 0.5 cm tip, make indentations at the tips of each leg for toes. Roll two tiny black balls and attach them to the head for eyes. Repeat with the remaining fondant to make 5 more elephants. Let the elephants dry, uncovered, overnight.